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japanese style lemon rare cheesecake (レモンレアチーズケーキ)

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Prep Time: 20 minutes

Cook Time: 3 hours

Total: 3 hours, 20 minutes

Servings: 8


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Step 1

First, let’s make the base. Put 70g of cubed butter into a microwavable container and microwave for 30 seconds. If it’s not melted enough, heat for another 10 seconds.

Step 2

Grate the zest of one lemon into the butter and mix.

Step 3

Put the 100g of rich tea biscuits (or graham crackers) into a zip lock back and bash them up using a rolling pin until you have a fine crumble.

Step 4

Pour the melted butter into the bag and rub the butter into the crumbs, making sure there are no crumbs left dry.

Step 5

Butter an 18cm cake tin around the edge and cut a circular piece of parchment paper. Line the bottom of the tin. (If you don’t have a baking tin with a removable bottom or spring form cake tin, cut two long pieces of parchment paper and put them underneath the circular piece. They should be going across the middle vertically and horizontally, then hanging over the edge. This will help you lift the cheesecake from the tin later.)

Step 6

Pour the buttery crumbs over the top of the parchment paper and press down firmly to complete the base. Pop it in the fridge while you prepare the rest of the cheesecake.

Step 7

Pour 7g of gelatin powder into a small heat proof bowl and mix with 60ml of cold water for 5-10 minutes to allow the powder to expand. Set aside for later.

Step 8

Put 300g of cream cheese into a microwavable bowl, and heat for 40 seconds until softened.

Step 9

Whisk the cream cheese until smooth and add 90g of sugar, whisk again.

Step 10

Add the 300g of yogurt and continue to whisk.

Step 11

Squeeze in the juice of half a lemon and 1 tsp of vanilla extract, whisking between each ingredient.

Step 12

Your gelatin powder should of thickened by now but might be lumpy. Remove the lumps by microwaving for 30 seconds OR pouring boiling water into a larger bowl and sitting your bowl of gelatin in it. Mix until it’s warmed with no lumps, add into your cheesecake mixture and mix well. (Don’t add boiling water to the gelatin mix, otherwise you’re adding extra unneeded liquid to your cheesecake.)

Step 13

Take your base from the fridge, and using a strainer or sieve, pour the cheesecake mixture onto the base. It might not go through easily, use a spatula to help it through the sieve.

Step 14

Smooth over the top and leave to chill in the fridge for at least 3 hours.

Step 15

Cut, serve and enjoy! This recipe makes one 18cm diameter cheesecake which can be cut into about 8 slices!

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